Basic Sushi Knowledge – Sushi University

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Akami

Akami exudes a distinctive aroma and profound flavor. In older times, particularly prior to the Edo period, tuna meat was represented by Akami (lean meat), whereas Toro, which goes sour more quickly than akami, was regarded as an insignificant material and discarded, or, if any, tasted as heated meat in a hot pot featuring tuna meat and spring onions (Negima Nabe).

Classification of nigiri sushi

Types of tuna

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